Heat the oven to 350°F. Spray a 3-quart shallow baking dish with vegetable cooking spray. Stir the soup and chiles in a small bowl.Layer 6 tortillas in the bottom of the baking dish, overlapping if needed. Layer with half the beef, half the soup mixture and half the cheese. Repeat the layers.Bake for 20 minutes or until the cheese is melted.
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup1 can (4.5 ounces) chopped green chiles12 (6-inch) corn tortilla1 pound ground beef, cooked and drained1.5 cups grated Cheddar cheese (about 6 ounces)
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